Broccoli Soup with Roasted Chickpeas
Category
Soups
Prep Time
10 minutes
Cook Time
20 minutes
Did you know that the word broccoli comes from the Italian plural of broccolo, which means "the flowering crest of a cabbage", and is the diminutive form of brocco, meaning "small nail" or "sprout". Fun fact, Broccoli resembles cauliflower, which is a different cultivar group of the same Brassica species. In 2017, China and India combined produced 73% of the world's broccoli and cauliflower crops.
Healthy, delicious, and plant-based - this Broccoli Soup with NOOCH IT! Chickpeas is easy to make and yummy any time of year.
Ingredients
- 3 cups broccoli florets
- 1 cup frozen peas
- 2 1/2 cups of boiled broccoli water or vegetable broth
- 1/3 cup coconut milk full fat
- 6 tbsp UPrise Foods NOOCH IT! Cashew Grated Cheeze
- 1 tsp salt + 1/4 tsp salt (If using vegetable broth adjust salt to your taste)
- 1 cup chickpeas drained and patted dry
- 1 tbsp + 1 tsp UPrise Foods NOOCH IT! (Add more if you’d like it cheesier!)
- 1 tsp olive oil
- 1/8 tsp cayenne pepper
- 1/4 tsp salt
Soup
Roasted Chickpeas
Directions
Roasted Chickpeas
- Mix all the ingredients above and place on a parchment lined pan. 2. Bake at 375 for 10 mins flip and bake for 5-10 mins more (Or until golden and tender)
Soup
- Cook broccoli florets in boiling water until soft 5-7 minutes
- Add frozen peas in the last minute. Save 2 1/2 cups of the boiling cooking water, then drain.
- Add cooked broccoli, peas, cooking water, coconut milk, NOOCH IT!, and salt to a high speed blender, blend until smooth.
- Reheat the soup in a large pot until hot and ladle soup into bowls
- Top with roasted chickpeas, serve immediately.
Recipe Note
This healthy cheesy recipe only takes 30 minutes to whip up and is a great way to get your veggies and still feel like your eating comfort food. Bon appétit!